Masale Bhaat

Masale bhaat is a traditional Maharashtrian rice preparation.  Rice is cooked with vegetables and masalas (spice powder). I have given below the recipe for the masala powder. Instead of this masala powder, one can use readymade Maharashtrian Goda masala.  Here, I have used tendlis (ivy gourd), green peas and potatoes. You may add other vegetables like cauliflower, carrot, French beans etc. as per your choice.


For masala powder

1 tsp Coriander seeds
½ tsp Cumin seeds
½ tsp Sesame seeds
½ tsp Poppy seeds
½ inch stick Cinnamon
4 to 5 Cloves
¼ tsp Black pepper
2 Dry red chillies
1 Star anise
1 Black cardamom
1 tbsp Dry coconut (grated)
1 tsp Oil

For masala bhaat

1 tbsp Ghee
1 Bay leaf
½ tsp Mustard seeds
½ tsp Cumin seeds
¼ tsp Asafoetida
1 small Onion  (finely chopped)
3 to 4 cloves Garlic (finely chopped)
½ inch piece  Ginger  (finely chopped)
1 medium Tomato (finely chopped)
8 to 10 Cashew nuts
1 cup Mixed vegetables(Tendli + green peas + potato)
1 tsp Turmeric powder
1 cup Basmati rice
1 tbsp Fresh Coconut (grated) – for garnishing
1 tbsp Fresh coriander (chopped) – for garnishing 
Salt as per taste


  • To make the masala powder, heat 1 tsp oil in a pan and roast all the items one by one (mentioned under masala powder).
  • After it cools, grind into a fine powder.  Keep this aside.
  • Wash the rice and soak it in water for 30 minutes.
  • Heat ghee in a deep pan.
  • Add bay leaf, mustard seeds, cumin seeds, asafoetida and saute.
  • Add chopped onions, ginger, garlic and saute well.
  • Add chopped tomato, cashews, mixed vegetables and mix it well.
  • Add turmeric powder,  masala powder and mix.
  • Add the rice, around 2 ½ cups of water, salt and mix it well.
  • Cover and cook for 15 to 20 minutes on medium flame.
  • Garnish with chopped coriander leaves and grated fresh coconut.
  • Serve the masala bhaat with with raita and pickle.





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